Description
This Mediterranean-Style Baked Chicken with Lemon and Herbs is an easy and delicious dish perfect for weeknights or gatherings, bursting with vibrant flavors and complemented by fresh herbs.
Ingredients
8 pieces Bone-in, skin-on chicken thighs or drumsticks
2 Fresh lemons, juice and zest of 1, sliced for the other
6-8 Garlic cloves, minced
2 tbsp Fresh oregano, chopped (or 1 tsp dried)
2 tbsp Fresh thyme, chopped (or 1 tsp dried)
1 tbsp Fresh rosemary, chopped (or 1/2 tsp dried)
1/4 cup Extra virgin olive oil
1 tsp Salt (or to taste)
1/2 tsp Black pepper (or to taste)
1/2 cup Kalamata olives, pitted and halved (optional)
1 cup Cherry tomatoes, halved (optional)
1/2 Red onion, thinly sliced (optional)
Instructions
- Pat your chicken pieces dry with paper towels and place them in a large bowl or a resealable bag
- In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped oregano, thyme, rosemary, salt, and black pepper
- Pour the marinade over the chicken, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, preferably for 2-4 hours
- Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet or casserole dish
- Remove the chicken from the marinade and arrange the pieces in a single layer on the baking sheet. Scatter lemon slices, olives, cherry tomatoes, and red onion around the chicke
- Bake for 35-45 minutes or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C)
- Let the chicken rest for 5-10 minutes before serving
Notes
For best flavor, marinate the chicken for 2-4 hours or overnight.
Pat chicken dry before marinating to ensure crispy skin.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean